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Canned ivasi salad

Layered Canned Sardine Salad (Iwashi)

Simple, budget-friendly, bright, and tasty! A salad made with canned iwashi (Pacific sardines) couldn't be easier, and the ingredients are about as affordable as it gets. The cucumber keeps it juicy, so there's no need to wait for it to soak in — it disappears fast and works for any occasion!

Julia

Recipe author

Composition / ingredients

Servings:

Canned fish (iwashi sardines (2 cans))

300

Eggs

Cucumber (medium)

Potatoes (medium)

Salt

Mayonnaise (or to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 9 g

Fats 48 % 14 g

Carbohydrates 21 % 6 g

190 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad from canned iwashi? Gather your ingredients.
Step 2:

Open the cans and lift the sardines out of the oil. You can cut the fish into pieces or just mash it with a fork.
Step 3:

Boil the potatoes in their skins over moderate heat until tender. How do you know they're done? Test them with a knife — if it slides in easily, they're cooked. Lift them out and let them cool completely. Peel them and grate them on the coarse side of a grater.
Step 4:

Cover the eggs with water and bring to a boil. Cook over moderate heat for about 8 minutes — they should be hard-boiled. Run cold water over the cooked eggs so they peel easily. Peel the cooled eggs, cut them in half, and separate the whites from the yolks.
Step 5:

Wash and dry the cucumber. If the skin isn't tough, damaged, or bitter, you can leave it on. Cut the cucumber into small cubes.
Step 6:

Grate the egg whites on the coarse side of a grater.
Step 7:

To shape the salad, you can use a serving ring (mine is 7 inches / 18 cm across). Spread the grated potato as the first layer.
Step 8:

Lightly salt the potato layer if you like, then spread on some mayonnaise.
Step 9:

Next, add a layer of the canned sardines. I didn't spread mayo on the fish layer.
Step 10:

Spread the diced cucumber over the fish in an even layer.
Step 11:

Spread on some mayonnaise.
Step 12:

The next layer is the grated egg whites. Salt them lightly and spread on more mayonnaise.
Step 13:

Grate the egg yolks on the fine side of a grater over the top. The salad is ready. Chill it briefly or serve right away.
Step 14:

Before serving, garnish the salad with slices of cucumber and bell pepper and a few fresh herbs. Enjoy!

Give the can a shake before you buy it — the more liquid you hear, the less fish inside.
It's better to make your own mayonnaise — it's tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like, which lightens the dish.
Make salads only from fully chilled ingredients. Built from warm ones, a salad can spoil quickly.